Chicken and vegetable pies
This is my go to pastry at the moment. Such an easy hot water crust pastry to make. It can be used right away, but I allow the pastry to rest in the fridge for 30 minutes. The pastry comes together in a matter of minutes. Just mix it by hand. What ever is easier for you. For this I use 6 medium pie tins.
500 grams chicken pieces
1 brown onion, finely chopped
2 carrots, finely cut into small dices
1/2 cup frozen peas
2 potatoes, cut into small dices
1/2 – 1 cup chicken stock
2 tsp mild curry paste
2 Tbsp vegetable oil, for cooking
Hot water crust pastry
340 grams plain flour, sifted in a bowl
1 tsp salt
80 grams butter
2 eggs. one for pastry and one to brush tops of pies before baking.
100 mls water
- In a large deep pan, add vegetable oil heat pan to medium high and cook chicken pieces for 5 minutes or until they are cooked and the meat is no longer pink.
- Add onion, carrot and potato and cook till they are soft. If all your vegetables are all the same size, they will all cook at the same time.
- Add the cooked chicken to the vegetables and add the curry powder. Make sure they are all covered with the curry powder. Add stock to the pan and cook for 10 minutes on a simmer. Add peas and allow the liquid reduce for 5 minutes. When all cooked turn off the heat and allow to cool slightly, while making the pastry. Season to taste.
- Hot water crust pastry
- In a saucepan, add water and butter . Melt on low heat.
- In a separate bowl sift flour and salt.
- Add butter and water mixture to flour. Add egg and mix.
Knead all together until you have a smooth pastry.
- Preheat oven to 200C fan forced .
- Use 6 medium pie dish. Cut out a larger circle to cover the pie dish. Add filling making sure you fill it well. Cut out a top. Wet the edges with water, using a baking brush. Add top and seal all around.
- With the other egg, lightly whisk and then brush egg on uncooked pastry. Bake these pies in oven for 30 minutes or until a nice golden colour.
Remember this is a guide for you to use. Ingredients will vary , just remember the cooking method is similar. You can do this method for cooking any type of pie. I have done this with pork and beef .